Fabulous Rhubarb Cake

From CSA member Sharon S.
I had mentioned to some people who still had rhubarb in the freezer that I would post this great really easy recipe for Rhubarb cake that I have been making for the last few weeks.

Ingredients:
1 bunch raw Rhubarb cut up into bite size pieces (don't bother to peel)
1 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup butter or margarine
1 cup applesauce (I have also substituted one over-ripe banana)
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 cups flour (All Purpose, or 1 cup white and 1 cup whole wheat)
optional: 1/4 fine sugar sifted with 1 tspn cinnamon.

Process:
In large mixing bowl cream sugars and butter, add egg and salt. Stir in applesauce, soda, vanilla, and flour. Add rhubarb. Pour in prepared 9x13x2-inch baking pan and sprinkle with 1/4 cup white sugar and 1 tsp. cinnamon. Bake at 375-degrees for 30 to 35 minutes. The cake is very moist and needs no frosting.